Name: Caldo de carachama
Prep time: 25 min
Cook time: 40 min
Total time: 67 min
Cuisine: Peruvian cuisine
Ingredients: 1000 g carachama fish, cleaned professionally, four large portions with bones; 1450 ml water, fresh potable water; 460 g green plantain, peeled, cut into thick diagonal slices; 150 g red onion, finely diced; 14 g garlic, minced; 25 g ají dulce, seeded and diced; 15 g fresh culantro, chopped; separate from ordinary coriander; 6 g salt, measured; 10 ml neutral oil, for onion base

Yield 4 substantial servings

Prep 25 minutes

Cook 40 minutes

Passive 2 minutes

Total 67 minutes

Ingredients ↓

Overview

Caldo de carachama with green plantain

Caldo de carachama is a freshwater fish soup associated with Peru’s Amazonian region, including Loreto. Carachama has a hard, armoured exterior, so the fish should be properly cleaned by someone experienced with the species before it enters the pot.

In contrast to a clear timbuche made with other river fish, the plantain here cooks directly in the stock, softening and giving more weight to the broth. Onion, garlic and cilantro lift the flavour without obscuring the carachama.

Use a gentle simmer to protect the fish and avoid excessively starchy, broken-down plantain. Check the fish temperature and remove spines carefully; a pleasing aroma or easily flaking flesh cannot replace the safe-temperature measurement.

Practical

IdentityThe defining ingredients and method matter here: Loreto-style carachama fish soup with green plantain, garlic, onion and fresh culantro added to the broth.
Control the cookingThe slices are beginning to soften but still hold their form. Follow the specific heat and vessel directions before testing for tenderness, rather than merely adding time to a boiling pan.
Finish the dishEach bowl has tender plantain and safely separated edible fish. Divide the yield into 4 servings so that each portion reflects the intended balance of the defining ingredients and the accompanying elements.

Ingredients

1000 g carachama fish, cleaned professionally, four large portions with bones
1450 ml water, fresh potable water
460 g green plantain, peeled, cut into thick diagonal slices
150 g red onion, finely diced
14 g garlic, minced
25 g ají dulce, seeded and diced
15 g fresh culantro, chopped; separate from ordinary coriander
6 g salt, measured
10 ml neutral oil, for onion base

Method

Soften the aromatics.Heat oil in a soup pot over medium heat and soften onion, garlic and ají dulce for 7 minutes, stirring regularly. The onion is translucent and the garlic aromatic but not brown.
Start the plantain broth.Pour in 1450 ml fresh water and add green plantain and salt; bring to a simmer and cook gently for 13 minutes. The slices are beginning to soften but still hold their form.
Poach the carachama.Lower the cleaned fish portions into the pot and cook at a quiet simmer for 20 minutes, spooning liquid over any exposed top surfaces. The fish flesh loosens from the central bones and the plantain is tender. At the thickest fleshy point the fish must reach at least 63 °C; do not serve hard plates, skin fragments or bones as edible flesh.
Finish with culantro.Turn off the heat, stir in chopped culantro and cover for 2 minutes so the aroma infuses without additional boiling. The green herb remains fresh-smelling and the broth is lightly thickened by plantain.
Serve with attention to bones.Lift a portion of fish and plantain into each of four bowls, checking every portion for bones and hard armour before pouring over the soup. Each bowl has tender plantain and safely separated edible fish.

Practical

Practical guidance

Serve in warm bowls while the plantain still has defined edges. Carachama is not interchangeable with marine white fish by simple renaming: its armoured skin and bones require specific cleaning and serving attention. Buy only fish identified and cleaned by a reputable local supplier. River fish must be properly cooked, not merely cured in citrus or handled as ready-to-eat. Cool leftovers promptly in shallow covered containers, refrigerate at 4 °C or below within 2 hours and consume within 3 days; reheat to 74 °C. If an exact carachama species cannot be sourced safely, do not substitute an unidentified wild river fish. A different named fish changes this dish's defining ingredient, so this ingredient is essential to the labelled recipe.

FAQ

What makes Caldo de carachama distinct? Loreto-style carachama fish soup with green plantain, garlic, onion and fresh culantro added to the broth. How can it be prepared safely ahead? Plan the advance work described above, keep raw and cooked components separate, and follow the chilling and reheating temperatures without shortening the stated cooking stage.

Control points

The stock is starchy and cloudyPlantain was cut too thinly or boiled hard; cut thicker and keep the simmer low.
Small hard pieces appear in the bowlArmoured fragments escaped cleaning; inspect the cooked portion and remove every hard skin and bone fragment before serving.

Nutrition per serving

Serving size1 of 4 equal servings, including any listed accompaniment
Calories319 kcal
Carbohydrate42 g
Protein28 g
Fat6 g
Fibre4 g
Sodium690 mg

Allergens and food safety

Ingredient allergens: fish; always check purchased pastes, stocks and sauces for undeclared added allergens and shared-equipment cross-contact. For Caldo de carachama, buy fish fresh from a regulated source, keep it at 4 °C or below until use, segregate raw seafood knives and boards, and cook the thickest portion to at least 63 °C. Do not rely on odour, colour or flaking alone for the safety decision. For leftovers from Caldo de carachama, refrigerate within 2 hours at 4 °C or below (within 1 hour if the environment exceeds 32 °C); eat within 3 days, and reheat thoroughly to 74 °C. Never leave the finished dish on the stove overnight to cool.

Closing

Result: Loreto-style carachama fish soup with green plantain, garlic, onion and fresh culantro added to the broth.
Key control: The green herb remains fresh-smelling and the broth is lightly thickened by plantain.

Caldo de carachama with green plantain

Practical

Ingredients

Ingredients

Method

Practical

Practical guidance

FAQ

Control points

Nutrition per serving

Allergens and food safety

Closing

Peruvian National Dishes

Mondongo huancaíno

Aeropuerto chifa

Pork arroz chaufa — practical variation